Mole Poblano Recipe | Epicurious

Ingredients

• 8 bone-in, skin-on chicken breasts or legs, rinsed, dried
• 1 medium onion, halved
• 5 cloves garlic
• Kosher salt
• 8 dried mulato chiles, wiped clean, seeds and veins removed, and seeds reserved
• 5 dried ancho chiles, wiped clean, seeds and veins removed, and seeds reserved
• 6 dried pasilla chiles, wiped clean, seeds and veins removed, and seeds reserved
• 2 dried chipotle chiles, wiped clean, seeds and veins removed, and seeds reserved
• 4 Roma tomatoes, cut into quarters
• 6 tomatillos, husked, rinsed, and cut into quarters
• 3 cloves garlic, unpeeled
• 5 tablespoons lard or shortening, or more as needed
• 10 whole black peppercorns
• 3 whole cloves
• 1 (3-inch) stick Mexican canela or cinnamon
• 1/2 teaspoon whole coriander seeds
• 1/2 teaspoon whole anise seeds
• 2 teaspoons black raisins
• 20 whole almonds, blanched
• 2 ounces pumpkin seeds
• 1/2 cup sesame seeds
• 2 stale corn tortillas
• 3 stale baguettes, cut into 1-inch slices
• 1 tablespoon canola oil
• 4 ounces Mexican chocolate, or more to taste, coarsely chopped
• Up to 1/2 cup of sugar, as needed
• 1/4 cup sesame seeds, lightly toasted